Peanut sauce is probably in my top 10 of favorite things to eat. This is probably the most versatile recipe I have ever developed. Pin, print, or bookmark this one, it is a keeper! Here, I have added it to a tofu stir-fry but you could do whatever you like with this sauce. Once you get the peanut sauce right, pick any plant-based protein that you love, load it up with your favorite veggies and pour it over rice noodles, ramen noodles, or even rice!
What You Will Need for 5-Ingredient Peanut Sauce:
Peanut Butter,
Soy Sauce,
Chili Paste,
Brown Sugar,
Rice Vinegar
For the Stir-Fry, You Will Need Tofu …
At the time I am writing this recipe, I am currently obsessed with my Air Fryer. That being said, I air fried my tofu for this one. BUT you do not have to. Baking the tofu on a baking sheet works just as well here or pan frying. The key is to get all of the water out of the tofu and dry it out in the oven or air fryer just enough so that it will absorb the peanut sauce and not be mushy.
Follow my recipes for making your tofu: Crispy No Oil Air Fryer Tofu, Crispy Oven Baked Tofu with No Oil, Tofu 101, Tofu For Beginners.
This peanut sauce tofu stir fry is one of my favorites! So easy, filling, creamy, and with just enough spice to give it a little personality 🙂 Hope you love it!
Love Tofu Stir-Fry? Me Too!
Try one of my other favorites:
Spicy Garlic Tofu With Vegetables
Spicy Udon Noodles With Tofu & Vegetables
Peanut Sauce Tofu Stir Fry
This dish is made awesome with the creamy, peanutty, spicy-ish sauce that is super easy, vegan, and ready in a few minutes. A versatile sauce that can be added to your favorite vegetables, plant-based protein and noodles or rice!
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup soy sauce or liquid aminos
- 2 tbsp chili-garlic paste
- 1 tsp brown sugar or coconut palm sugar
- 2 tsp rice vinegar
- 14 oz container of extra firm organic tofu
- 1 cup chopped scallions
- 2 cups broccoli florets
- 1 cup carrots sliced thin sesame seeds for garnish
- One package rice noodles or ramen noodles cooked according to package directions
- 1/4 cup vegetable broth
Directions
- Step 1 Combine peanut butter, soy sauce or liquid aminos, chili-garlic paste, brown sugar, and rice vinegar in a mason jar. Shake until ingredients are fully combined. Set aside.
- Step 2 Cut tofu into 1 inch cubes. Transfer to a baking sheet. Bake in a 375 degree oven for 10 minutes, flip tofu over, and bake an additional 10 minutes. Alternatively, place tofu in air fryer and cook on 350 degrees for 10 minutes. Remove from oven or air fryer. Set aside. The tofu should be very slightly golden brown.
- Step 3 While the tofu cooks, cook noodles according to package directions, run under cold water, and set aside.
- Step 4 Heat the vegetable broth in a deep pan or wok on high heat for 1 minute, add carrots and cook for 2 minutes, add broccoli, cook until broccoli is heated through, add scallions and half the peanut sauce and cook an additional 1 minute, add tofu and 1/2 of the remaining peanut sauce and cook for 1 more minute. Transfer to a serving dish.
- Step 5 Add the remaining peanut sauce to the hot pan, lower heat to low, add noodles and sauté over low heat for 2 minutes.
- Step 6 Once noodles are hot, transfer to serving dish with vegetable/tofu mixture, top with sesame seeds, divide among 4 plates and enjoy!
❤Did you make this Peanut Sauce Tofu Stir Fry? Love it? Leave a rating + a comment below!
📸I love to see your creations! Tag @myvegetarianfamily on Instagram and hashtag it #myvegetarianfamily
💌Be sure to subscribe here to my weekly emails for tips and recipes so that you never miss a veggie thing!
